Combine:
- 1 1/2 cups pumpkin (1/2 of a large can)(Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
- 1/2 teaspoon salt
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 3/4 cups brown sugar
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Blend in:
- 3 eggs, slightly beaten (make sure and beat them before or you will have egg pieces in your pie)
- 1 1/4 cups milk
Pour into unbaked pie crust. Bake at 400 degrees for about 50 minutes. It is done when a knife stuck in the middle comes out clean.
Makes one pie